This study aimed to obtain passion fruit peel flour and incorporate it as an ingredient in the development of dietary cookies. Drying proceeded by an experimental design with variable temperature and time and storage trial of the obtained flour was conducted in plastic packaging under optimized conditions (90 ℃/11 h) for 90 days. The passion fruit peel flour was incorporated into cookies at three levels (10, 20, and 30%) to replace wheat flour. Chemical composition, microbiological quality, and acceptance of sensory attributes of the cookies were determined. The formulations tested had significantly higher mean contents of ash and crude fiber (p < 0.05) and showed adjusted microbiological standards. Acceptance of the appearance, aroma, and flavor attributes were similar (p > 0.05) in all formulations. The results show the viability of optimized production of alternative flour (30% of passion fruit peel flour) from agro-industrial waste and the potential of the flour as an ingredient for the nutritional enrichment of dietary foods.

中文翻译：

---

百香果皮粉的生产优化及其在膳食中的应用

本研究旨在获得百香果皮粉，并将其作为一种成分用于开发膳食饼干。通过可变温度和时间的实验设计进行干燥，并将所得面粉在塑料包装中在优化条件（90 ℃/11 h）下进行 90 天的储存试验。将百香果皮粉以三个级别（10%、20% 和 30%）掺入饼干中以替代小麦粉。确定了饼干的化学成分、微生物质量和感官属性的接受度。测试的配方具有显着更高的灰分和粗纤维平均含量（p < 0.05），并显示出调整后的微生物标准。在所有配方中，对外观、香气和风味属性的接受程度都相似（p > 0.05）。